School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China.
Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China.
Crit Rev Food Sci Nutr. 2024;64(19):6686-6713. doi: 10.1080/10408398.2023.2172714. Epub 2023 Jan 30.
Chinese liquor (Baijiu), unique liquor produced in China and among the six world-renowned distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu which largely affect consumers' acceptance and selection. Though the flavor of Baijiu has been widely explored, the majority of research and review mainly focused on the volatile compounds in Baijiu. The research status on detection, source and flavor contribution of nonvolatile compounds in Baijiu is clarified in the article based on available literatures and knowledge. The nonvolatile composition of Baijiu is the result of contributions of different degrees from each step involved in the production process. Gas chromatography-mass spectrometry combined with derivatization and ultra-high performance liquid chromatography coupled to mass spectrometry is the generally adopted methods for the characterization of nonvolatile compounds in Baijiu. Certain nonvolatile compounds are taste-active compounds. Cross-modal interactions caused by nonvolatile composition could affect the aroma intensity of flavor compounds in Baijiu. The work provides numerous incompletely explored but useful points for the flavor chemistry of Baijiu and lays a theoretical foundation for the better understanding of Baijiu flavor and rapid development of Baijiu industry.
中国白酒（Baijiu），中国独有的酒种，与其他六大世界著名蒸馏酒并列，从不随波逐流。风味是白酒的本质特征，极大地影响着消费者的接受和选择。虽然白酒的风味已经得到了广泛的探索，但大多数研究和综述主要集中在白酒中的挥发性化合物上。本文基于现有文献和知识，阐明了白酒中非挥发性化合物的检测、来源和风味贡献的研究现状。白酒中的非挥发性成分是生产过程中各个环节不同程度贡献的结果。气相色谱-质谱联用结合衍生化和超高效液相色谱-质谱联用是白酒中非挥发性化合物特征描述的常用方法。某些非挥发性化合物是呈味活性化合物。非挥发性成分引起的跨模态相互作用会影响白酒中风味化合物的香气强度。该工作为白酒风味化学提供了许多尚未深入探讨但很有价值的观点，为更好地理解白酒风味和快速发展白酒产业奠定了理论基础。
